Breastfeeding Friendly Roasted Root Vegetable Soup
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 medium sweet potato (about 12 oz), peeled and cut into 1-inch cubes
- 1 medium red beet (about 6 oz), peeled and cut into 1-inch cubes
- 1 medium yellow onion, cut into 8 wedges
- 3 tbsp olive oil, divided
- 1 tsp fine sea salt, divided
For the soup
- 4 cups vegetable broth
- 1 tsp fresh thyme leaves
- 1 tbsp apple cider vinegar
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
- 1–2 tsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the carrots, parsnips, sweet potato, beet, and onion wedges in a single layer on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle with 3/4 tsp of the salt, then toss to coat evenly.
- 2
Roast the vegetables for 35–40 minutes, turning once halfway through, until the edges are deeply caramelized and a knife slides through the thickest pieces without resistance.
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